House Ranch

One summer in college, I was working in Hilton Head, SC. I met a couple who had me over for dinner and had this ranch dressing with some veggies – I was hoooooooked! It’s ALMOST the same as a restaurant house recipe, and I can eat as much as I want. 

Good For:

Condiment

Makes:

3.5 Cups Dry Mix

 

House Ranch

By: Carrie Schrock

 

Ingredients

  • 1.4 cup ground black pepper
  • 1 & 1/2 cup dried parsley flakes
  • 2 Tbsp. kosher salt
  • 1/2 cup garlic salt
  • 1/2 cup granulated garlic or 1/4 cup garlic powder
  • 3/4 cup granulated onion or 1 cup dried onion flakes
  • 2 Tbs. dried dill weed 
  • 2 cups mayo
  • 2 cups buttermilk
  • 1 & 1/2 cup sour cream
  • 1 Tsp. lemon juice

Step by Step Instructions

  • 1/4 c. ground black pepper
  • 1 & 1/2 c. dried parsley flakes
  • 2 Tbs. Kosher salt
  • 1/2 c. garlic salt
  • 1/2 c. granulated garlic OR 1/4 c. garlic powder
  • 3/4 c. granulated onion OR 1 c. dried onion flakes
  • 2 Tbs. dried dill weed


    For the Ranch     combine 2 Tbsp. dry mix (or more, depending on how ranch-y you like to get) with:

  • 2 c. mayonnaise

  • 2 c. buttermilk

  • 1 & 1/2 c. sour cream

  • 1 tsp. lemon juice

    Makes 1 & 3/4 Qts. Ranch dressing.
    Refrigerate at least 2 hours prior to serving to let flavors meld together.

Combine all dry spices. – Makes 3.5 c. of dry mix.

Note:

I keep a jar of the dry mix on hand – the dry mix could be stirred into just sour cream + mayo or greek yogurt for a thicker, simpler dip as well!

I am a big fan of Ranch dressing (who isn’t), but could never get into the store brands. I was obsessed with house-made Ranch at restaurants. To this day, my significant other still gives me a look when we go out to eat when I dip the back of my spoon into the Ranch dipping cup to eat it off… hehehe!  ENJOY!